Long-shelf-life additive-free semi-dry fresh noodles and preparation method thereof

Abstract

The invention provides a preparation method of zero-additive semi-dry fresh noodles with long shelf life, which comprises the following steps: A) performing vacuum dough kneading on wheat flour, edible salt and purified water to obtain dough; b) tabletting, standing, drying and tempering the dough to obtain semi-dry fresh noodles, and packaging the semi-dry fresh noodles with an inner packaging bag; and C) sealing and sterilizing the semi-dried fresh noodles packaged in the inner packaging bag, adding a deoxidizing agent bag, and then sealing by adopting an outer packaging bag. Through combination of raw material microorganism control, packaging material selection and sterilization, according to the method, the shelf life of the half-dried fresh noodles with no addition of alcohol and no addition of food additives can be prolonged from 7 days to more than 4 months through a green fresh-keeping technology.

Description

Technical Field

[0001] The invention relates to the technical field of food, and in particular to a long-shelf-life zero-additive semi-dry fresh noodle and a preparation method thereof. Background Art

[0002] Fresh wet noodles have a high water content and fully formed gluten, which gives the product the advantages of smoothness, chewiness and elasticity. It has always been the research object of the industry. Due to the high water activity, microorganisms are very easy to breed during storage and the shelf life is short. This shortcoming restricts the development and market share of fresh wet noodles.

[0003] Semi-dried fresh noodles, on the basis of fresh wet noodles, extend the shelf life of the product by adding alcohol, food additives, and moderate dehydration, but the unpleasant alcohol taste and the introduction of additives violate people's cognition of fresh food; for example, the processing and preservation method and application of wide raw wet noodles in patent CN115500456A extend the shelf life of the product by adding acid to the noodles + pasteurization or high temperature sterilization. The acid in the noodles is a food additive and does not meet the concept of zero addition. If the above additives are not added, the problem of semi-dried fresh noodles not being easy to store also needs to be solved.

[0004] Therefore, it is very necessary to provide a semi-dried fresh noodle with zero added food additives and a long shelf life. Summary of the invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide a zero-additive semi-dry fresh noodles with a long shelf life. The zero-additive semi-dry fresh noodles provided by the present invention have a shelf life of more than 4 months.

[0006] The present invention provides a method for preparing zero-additive semi-dry fresh noodles with a long shelf life, comprising:

[0007] A) mixing wheat flour, edible salt and purified water by vacuum kneading to obtain dough;

[0008] B) sheeting the dough, resting the dough, drying the dough, and slowly waking the dough to obtain semi-dried fresh noodles, which are packaged in inner packaging bags;

[0009] C) The semi-dried fresh noodles packed in the inner packaging bag are sealed, sterilized, a deoxidizer bag is added, and then the outer packaging is sealed.

[0010] In some specific implementations, the colony count of the wheat flour is ≤2000 cfu / g.

[0011] In some specific implementations, the mass ratio of the wheat flour, edible salt and purified water in step A) is 100:(0.5-2.0):(28-30).

[0012] In some specific implementations, the vacuum and surface parameters of step A) are 0.05-0.08 MPa and the time is 10-12 min;

[0013] In some specific implementations, the drying in step B) is drying to a moisture content of 20% to 24%; the drying parameters are 90 to 130°C, 150 to 300 seconds. In some specific implementations, the sterilization parameters in step C) include: sterilization at 80 to 95°C for 20 to 40 minutes, and a sterilization pressure of 0.07 to 0.09 MPa.

[0014] In some specific implementations, the material of the inner packaging bag in step B) is

[0015] Polypropylene (CPP) or polyethylene (PE), oxygen permeability ≥ 1500cm 2 / m 2 *24h*0.1MPa.

[0016] In some specific implementations, the material of the outer packaging bag in step C) is

[0017] K nylon / polyethylene (KPA / PE), nylon / aluminum foil / polypropylene (PA / AL / CPP), K polyethylene terephthalate / polyethylene (KPET / PE) or K polyethylene terephthalate / polypropylene (KPET / CPP), oxygen permeability ≤ 50cm 2 / m 2 *24h*0.1MPa.

[0018] In some specific implementations, the deoxidizer in step C) is an iron-based deoxidizer. The production environment is a cleanroom of 100,000 or higher grade.

[0019] The present invention provides a zero-additive semi-dry fresh noodle, which is prepared by a preparation method according to any one of the above technical solutions.

[0020] Compared with the prior art, the present invention provides a method for preparing semi-dry fresh noodles with a long shelf life and zero additives, comprising: A) using vacuum kneading of wheat flour, edible salt and purified water to obtain dough; B) sheeting the dough, letting it rest, drying and slowly reviving it to obtain semi-dry fresh noodles, which are packaged in inner packaging bags; C) sealing the semi-dry fresh noodles packaged in the inner packaging bags, sterilizing them, adding a deoxidizer bag, and then sealing them in outer packaging. The present invention combines raw material microbial control, packaging material selection and sterilization. This patented method can extend the shelf life of semi-dry fresh noodles with zero alcohol and zero food additives from 7 days to more than 4 months through green preservation technology. DETAILED DESCRIPTION

[0021] The present invention provides a long-shelf-life zero-additive semi-dry fresh noodles and a preparation method thereof. Those skilled in the art can refer to the content of this article and appropriately improve the process parameters to achieve the same. It should be particularly noted that all similar replacements and modifications are obvious to those skilled in the art, and they all fall within the scope of protection of the present invention. The methods and applications of the present invention have been described through preferred embodiments, and relevant personnel can obviously modify or appropriately change and combine the methods and applications of this article without departing from the content, spirit and scope of the present invention to implement and apply the technology of the present invention.

[0022] It should be understood that the expression "one or more of..." includes each of the items recited after the expression individually and in various different combinations of two or more of the recited items, unless otherwise understood from the context and usage. The expression "and / or" in combination with three or more recited items should be understood to have the same meaning, unless otherwise understood from the context.

[0023] The use of the terms "comprising", "having" or "containing", including their grammatical synonyms, should generally be understood as open and non-restrictive, for example not excluding other unrecited elements or steps, unless otherwise specifically stated or otherwise understood from the context.

[0024] In this application, the term "and / or" describes the association relationship of associated objects, indicating that there may be three relationships. For example, A and / or B can represent: A exists alone, A and B exist at the same time, and B exists alone. A and B can be singular or plural.

[0025] The present invention provides a method for preparing zero-additive semi-dry fresh noodles with a long shelf life, comprising:

[0026] A) mixing wheat flour, edible salt and purified water by vacuum kneading to obtain dough;

[0027] B) sheeting the dough, resting the dough, drying the dough, and slowly waking the dough to obtain semi-dried fresh noodles, which are packaged in inner packaging bags;

[0028] C) The semi-dried fresh noodles packed in the inner packaging bag are sealed, sterilized, a deoxidizer bag is added, and then the outer packaging is sealed.

[0029] The method for preparing the long-shelf-life zero-additive semi-dry fresh noodles provided by the invention comprises firstly kneading wheat flour, edible salt and purified water in a vacuum manner to obtain dough.

[0030] The present invention does not limit the sources of wheat flour and edible salt, which are well known to those skilled in the art. The colony count of the wheat flour described in the present invention is ≤2000 cfu / g. The wheat flour used in this patent comes from Guangzhou Yongxing Flour. The results of three years of follow-up measurements show that the total colony counts of wheat flour for several noodles are all within 2000 cfu / g, and further, controlled within 1000 cfu / g.

[0031] According to the present invention, the mass ratio of the wheat flour, edible salt and pure water is 100:(0.5-2.0):(28-30).

[0032] In some specific embodiments, the mass ratio of the wheat flour, edible salt and purified water is 100:(0.8-1.5):(28-30).

[0033] In some specific embodiments, the mass ratio of the wheat flour, edible salt and purified water is 100:(1.5-2.0):(28-30).

[0034] The parameters of the vacuum kneading process of the present invention are 0.05-0.08 MPa and the time is 10-12 minutes.

[0035] The dough is sheeted; the sheeting parameters include 2 composite calenderings and 6 continuous calenderings, and the final dough sheet thickness is 2.0±0.03 mm.

[0036] The resting time of the present invention is 20-25°C, 30-40min;

[0037] The drying method of the present invention is drying until the moisture content is 20% to 24%; the drying parameters are 90 to 130° C. and 150 to 300 seconds.

[0038] The slow refrigeration of the present invention is to let the dried noodles stand for 3 to 5 hours at ≤20°C, so that the moisture inside and outside the noodles is evenly distributed and the noodles are not easy to break. Semi-dried fresh noodles are packaged in inner packaging bags; the material of the inner packaging bag is polypropylene (CPP) or polyethylene (PE), and the oxygen permeability is ≥1500cm 2 / m 2 *24h*0.1MPa. The material of the inner packaging bag of the present invention has a high oxygen permeability.

[0039] The inner packaging material of the present invention can be combined with a late deoxidizer to further remove oxygen in the bag through the oxygen permeability of the bag, thereby further extending the shelf life.

[0040] The semi-dried fresh noodles packed in the inner packaging bag are sealed. The present invention does not limit the specific sealing method, which is well known to those skilled in the art.

[0041] The semi-dried fresh noodles packed in the sealed inner packaging bag are sterilized; the sterilization parameters include: sterilization at 80-95° C. for 20-40 minutes and a sterilization pressure of 0.07-0.09 MPa.

[0042] In some embodiments, the sterilization temperature is 80°C, 82°C, 85°C, 87°C, 89°C, 92°C, 95°C, or a range between any two of the above.

[0043] The sterilization time is 20 min, 22 min, 25 min, 28 min, 30 min, 35 min, 38 min or 40 min; or a range between any two of the above.

[0044] If the sterilization temperature is too high, the noodles will turn brown severely and the hardness of the noodles will increase significantly, losing their fresh taste.

[0045] After sterilization, add a deoxidizer bag and then seal it with an outer package.

[0046] The deoxidizer is an iron-based deoxidizer. The material of the outer packaging bag of the present invention is

[0047] K nylon / polyethylene (KPA / PE), nylon / aluminum foil / polypropylene (PA / AL / CPP), K polyethylene terephthalate / polyethylene (KPET / PE) or K polyethylene terephthalate / polypropylene (KPET / CPP), oxygen permeability ≤ 50cm 2 / m 2 *24h*0.1MPa.

[0048] The outer packaging material of the present invention has the effect of low oxygen and moisture permeability; it can prevent external oxygen from entering the package, thereby extending the shelf life.

[0049] The deoxidizer of the present invention further inhibits bacteria on the noodles in the bag through the oxygen permeability of the inner packaging bag, thereby further extending the shelf life of the noodles.

[0050] The overall production environment of the present invention is a purification workshop of 100,000 grade or above.

[0051] The present invention creatively adopts raw material microbial control, environmental cleanliness control, packaging material selection and pasteurization, and the synergistic and comprehensive selection can achieve the effect of this solution.

[0052] The present invention provides a zero-additive semi-dry fresh noodle, which is prepared by a preparation method according to any one of the above technical solutions.

[0053] The present invention has clearly described the above specific preparation method, which will not be repeated here.

[0054] The present invention provides a method for preparing semi-dry fresh noodles with a long shelf life and zero additives, comprising: A) kneading wheat flour, edible salt and purified water in a vacuum to obtain dough; B) sheeting the dough, resting the dough, drying it, and slowly reviving it to obtain semi-dry fresh noodles, which are packaged in an inner packaging bag; C) sealing the semi-dry fresh noodles packaged in the inner packaging bag, sterilizing it, adding a deoxidizer bag, and then sealing it in an outer packaging bag. The present invention combines raw material microbial control, packaging material selection and sterilization. The patented method can extend the shelf life of semi-dry fresh noodles with zero alcohol and zero food additives from 7 days to more than 4 months through green preservation technology.

[0055] It should be understood that the order of steps or the order in which certain actions are performed is not important as long as the present invention remains operable. In addition, two or more steps or actions may be performed simultaneously.

[0056] The use of any and all examples or exemplary language, such as "for example" or "including", herein is intended only to better illustrate the invention and does not limit the scope of the invention unless otherwise claimed. No language in this specification should be construed as indicating that any non-claimed element is essential to the practice of the invention.

[0057] In addition, the numerical ranges and parameters used to define the present invention are approximate values, and the relevant values ​​in the specific embodiments have been presented as accurately as possible. However, any numerical value inherently inevitably contains standard deviations due to individual test methods. Therefore, unless otherwise expressly stated, it should be understood that all ranges, quantities, values ​​and percentages used in this disclosure are modified by "about". Here, "about" generally means that the actual value is within plus or minus 10%, 5%, 1% or 0.5% of a specific value or range.

[0058] It should be understood that in the various embodiments of the present application, the size of the serial numbers of the above-mentioned processes does not mean the order of execution, some or all of the steps can be executed in parallel or sequentially, and the execution order of each process should be determined by its function and internal logic, and should not constitute any limitation on the implementation process of the embodiments of the present application.

[0059] Some cases are recorded in the embodiments and comparative examples of the present invention, wherein the embodiments show certain implementation modes of the present invention. However, this does not mean that the effects of the present invention can only be achieved in these cases.

[0060] In order to further illustrate the present invention, a long-shelf-life zero-additive semi-dry fresh noodles and a preparation method thereof provided by the present invention are described in detail below in conjunction with embodiments.

[0061] Example 1

[0062] The total colony count of wheat flour is 1000cfu / g, the production environment control is 100,000 grade, the inner packaging material is CPP, the outer packaging material is KPA / PE, 95℃, 30 minutes.

[0063] Production of semi-dry noodles: 100kg wheat flour, 1.5kg edible salt, 28kg purified water, vacuum kneading for 10-12 minutes, sheeting, resting, drying (moisture 23.0%), slow reviving, inner packaging and sealing, sterilization (pasteurization at 95°C for 30 minutes), outer packaging and deoxidizer bag, and outer packaging and sealing.

[0064] Example 2

[0065] The total colony count of wheat flour is 1000cfu / g, the production environment control is 100,000 grade, the inner packaging material is PE, the outer packaging material is KPA / PE, 95℃, 30 minutes.

[0066] Production of semi-dry noodles: 100kg wheat flour, 1.5kg edible salt, 28kg purified water, vacuum kneading for 10-12 minutes, sheeting, resting, drying (moisture 23.0%), slow reviving, inner packaging and sealing, sterilization (pasteurization at 95°C for 30 minutes), outer packaging and deoxidizer bag, and outer packaging and sealing.

[0067] Example 3

[0068] The total colony count of wheat flour is 1000cfu / g, the production environment control is 100,000 grade, the inner packaging material is CPP, the outer packaging material is KPA / PE, 85℃, 30 minutes.

[0069] Production of semi-dry noodles: 100kg wheat flour, 1.5kg edible salt, 28kg purified water, vacuum kneading for 10-12 minutes, sheeting, resting, drying (moisture 23.0%), slow reviving, inner packaging sealing, sterilization (pasteurization at 85°C for 30 minutes), outer packaging and deoxidizer bag, outer packaging sealing.

[0070] Comparative Example 1

[0071] The total bacterial count of wheat flour was 6000 cfu / g, and other conditions were consistent with those in the example.

[0072] Comparative Example 2

[0073] The production environment is not controlled, and other conditions are consistent with the implementation example

[0074] Comparative Example 3

[0075] Inner packaging material KPA / PE, other conditions are consistent with the example

[0076] Comparative Example 4

[0077] Pasteurization conditions: 95°C, 15 minutes, other conditions are consistent with the example

[0078] Comparative Example 5

[0079] Normal packaging, no deoxidizer, no post-sterilization, packaging material is KPA / PE, other conditions are consistent with Example 1

[0080] Comparative Example 6

[0081] Compared with Example 1, the difference is that only a deoxidizer is added, there is no post-sterilization step, the packaging is conventional packaging, and the packaging material is KPA / PE.

[0082] Comparative Example 7

[0083] Compared with Example 1, the difference is that only pasteurization is added, no deoxidizer is added, the packaging is conventional packaging, and the packaging material is KPA / PE.

[0084] Table 1 Effect of different conditions on the shelf life of semi-dried fresh noodles at room temperature

[0085]

[0086] Table 2 Microbial changes during storage of semi-dry noodles (30℃)

[0087]

[0088] Note: The limit of total colony count is 3*10 5 cfu / g

[0089] It can be seen from Table 1 and Table 2 that the total number of colonies in the examples was <3*10 at 4 months. 5 cfu / g, it can be seen that the embodiments can reach a shelf life of 4 months;

[0090] Comparative Examples 1 and 2 relaxed the raw material control and production environment control, respectively. At 4 months, the microorganisms exceeded the limit and the shelf life could reach 3 months, which was shorter than the 4-month shelf life of the embodiment.

[0091] Comparative Example 3: After the material with high oxygen permeability is replaced by the material with low oxygen permeability, the shelf life is 2 months, which is significantly shorter than the 4-month shelf life of Example;

[0092] Comparative Example 4 shortens the sterilization time and has a shelf life of 2 months, which is significantly shorter than the 4-month shelf life of Example;

[0093] Comparative Example 5 did not add deoxidizer and did not perform post-sterilization, and the shelf life was 7 days, which was significantly shorter than the 4-month shelf life of Example;

[0094] Comparative Example 6 did not undergo post-sterilization, and had a shelf life of 1 month, which was significantly shorter than the 4-month shelf life of Example;

[0095] Comparative Example 7 does not add deoxidizer, and the shelf life is 2 months, which is significantly shorter than the 4-month shelf life of Example.

[0096] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for preparing zero-additive semi-dry fresh noodles with a long shelf life, characterized in that: include: A) mixing wheat flour, edible salt and purified water by vacuum kneading to obtain dough; B) sheeting the dough, resting the dough, drying the dough, and slowly waking the dough to obtain semi-dried fresh noodles, which are packaged in inner packaging bags; C) The semi-dried fresh noodles packed in the inner packaging bag are sealed, sterilized, a deoxidizer bag is added, and then the outer packaging is sealed.

2. The preparation method according to claim 1, characterized in that: The colony count of the wheat flour is ≤2000 cfu / g.

3. The preparation method according to claim 1, characterized in that: Step A) The mass ratio of the wheat flour, edible salt and purified water is 100:(0.5-2.0):(28-30).

4. The preparation method according to claim 1, characterized in that: The parameters of the vacuum kneading in step A) are 0.05-0.08 MPa and the time is 10-12 minutes.

5. The preparation method according to claim 1, characterized in that: Step B) The drying is performed until the moisture content is 20% to 24%; the drying parameters are 90 to 130° C., 150 to 300 seconds.

6. The preparation method according to claim 1, characterized in that: Step C) The sterilization parameters include: sterilization at 80-95° C. for 20-40 minutes and a sterilization pressure of 0.07-0.09 MPa.

7. The preparation method according to claim 1, characterized in that: Step B) The inner packaging bag is made of polypropylene (CPP) or polyethylene (PE), and the oxygen permeability is ≥ 1500cm 2 / m 2 *24h*0.1MPa.

8. The preparation method according to claim 1, characterized in that: Step C) The outer packaging bag is made of K nylon / polyethylene, nylon / aluminum foil / polypropylene, K polyethylene terephthalate / polyethylene or K polyethylene terephthalate / polypropylene, and the oxygen permeability is ≤50cm 2 / m 2 *24h*0.1MPa.

9. The preparation method according to claim 1, characterized in that: The deoxidizer in step C) is an iron-based deoxidizer. ; The production environment is a 100,000 level or above purification workshop.

10. A zero-additive semi-dry fresh noodle, characterized in that: The invention is prepared by the preparation method according to any one of claims 1 to 9.

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